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Raw Lasagna Crackers

The name says it all, right? Please wipe that drool off of your keyboard so we can begin. *Ahem*

Ladies and gentlemen, please hold onto your laptop as you perceive the images I’m about to show you. The wonderful, the awe-inspiring, spectacle you’re about to witness has been called “The GREATEST Cracker I’ve ever tasted”, “What-the-hell are in those – they’re great!”, and “WOWSERS”.

It may have seemed myth, but I assure you, today you will be given the treasure recipe that will convert any processed cracker bum into a full-fledged raw vegan-food lover!

Raw Vegan Lasagna Crackers

Ingredients:

(This is a 3-part recipe, but don’t be frightened as it’s actually very easy once you get the hang of it!)

Marinara (chunky)

2 Tomatoes

1/2 Cup Sun Dried Tomatoes

1/2 Red Bell Pepper

8 – (infinity) Basil Leaves (I <3 my Fresh Basil)

1 Clove Garlic

1/2 Lemon/Lime Juiced

Herbs of Choice (Oregano, Thyme, Etc…)

“Cheeze” Crumble

1/2 Cup Cashews

3 Tbsp Nutritional Yeast

1 Lime Juiced

1/2 tbsp sea salt

dried herbs of choice – I LOVE Oregano!

Veggies for Crackers:

1 1/2 Medium-sized Zucchini

2/3 Onion

1 Clove Garlic

1/2 Red Bell Pepper

8 Leaves of Basil (or more if you LOVE herbs!)

Fresh Thyme, Oregano, and Rosemary if you have them

1/2 cup PACKED – any *optional* greens: Spinach or Arugala!

For the Binder:

2/3 Cup Ground Flax Seed

Directions:

1) It may seem complicated, but all you need is a food processor, a bowl, a knife, and a spatula. Begin by pulsing the veggies into tiny chunks – but not too fine as texture adds to this recipe.

2) Transfer pulsed vegetables into a bowl. Next, create your ‘cheeze’ by pulsing your cashews into a fine crumble. Add in your nutritional yeast, salt, lemon/lime juice, and any dry herbs you like. Pulse a little bit more and add into the bowl with the veggies.

3) Now, make your chunky marinara last as it has the most moisture (and this way you don’t have to wipe out your food processor – aha!). Add in all ingredients and process until a chunky but still well-combined texture has been attained.

4) Add into your large bowl of goodness and stir together. You’ll notice it’s a little bit soupy. Here’s where you add in your ground flax and let sit for about 5 minutes while you prep your Teflex Sheets and Dehydrator Trays. (If you don’t have Teflex sheets, use parchment paper).

5) Evenly spread your crackers about 1/4 inch thick and score them (make marks so they easily come apart) before putting them in the dehydrator.

6) Let dehydrate for 12 hours before flipping them; keep any eye as they should crisp up in the next 2-3 hours. (P.S. I’m also in Costa Rica so it may just take longer here!)

7) Rub a hand over your tummy as you break them apart, devour one – slowly! – and thank the great creator for such amazing, healing, delicious food!Enjoy!

If you liked this recipe, please comment, share, like, and/or giggle at a neighbor!